Clementine dessert
– clementine mousse,
– clementine madeleine biscuit,
– clementine cream,
– clementine compote,
– chocolate icing,
– sweet cocoa pastry.
Equipment used
– Silikomart Pomponette silicone mould
– Clementine silicone mould
– Ancel 210 Bloom gelatine (gold quality)
(links remunerated by Amazon)
Ingredients
Clementine compote
✔75g peeled clementines
✔1g NT pectin
✔10g caster sugar
Clementine cream
✔1 egg
✔18g sugar
✔35g clementine juice
✔1g gelatine
✔15g butter
Clementine madeleine biscuits
✔50g flour
✔35g caster sugar
✔1 teaspoon baking powder
✔1/2 egg
✔25g butter
✔2 zestings
✔1 pinch of salt
Clementine mousse
✔1 egg
✔30g sugar
✔70g clementine juice
✔2g gelatine
✔20g butter
✔80g single cream
Sweet cocoa pastry
✔ 80g flour
✔10g powdered praline
✔25g caster sugar
✔10g cocoa
✔35g butter
The recipe
For 4 clémentines
Clementine Cream
✔1 egg
✔18g sugar
✔35g clementine juice
✔1g gelatine
✔15g butter
Place the gelatine sheet in a bowl of cold water.
In another bowl, whisk together the egg yolk and caster sugar. Pour the clementine juice into a small saucepan. Heat it up, then pour it over the egg yolk and sugar mixture. Mix and pour everything back into the saucepan. Heat for a few minutes, then remove from the heat and add the gelatine. Mix. Add the butter, cut into pieces.
Mix again. Pour into the Silikomart Pomponette X15 cavity mould and chill for 1 hour before placing in the freezer for at least 2 hours.
Clementine compote
✔75g peeled clementines
✔1g NT pectin
✔10g caster sugar
Remove the skin from the clementine segments. Pour into a saucepan and heat over a low heat for a few minutes. Add the caster sugar and pectin mixture. Increase the heat and cook for two minutes, stirring continuously.
Leave to cool, then pour into the Silikomart Pomponette mould. Place in the freezer.
Once the cream and clementine compote have set, assemble them and set aside in the freezer until ready to assemble.
Clementine madeleine biscuits
✔50g flour
✔35g caster sugar
✔1 teaspoon baking powder
✔1/2 egg
✔25g butter
✔2 zestings
✔1 pinch of salt
In a mixing bowl, cream the softened butter with the caster sugar. Add the egg. Mix.
Sift the flour, salt and baking powder together. Finally, add the washed clementine zest. Pour onto a baking tray lined with baking paper or into a silicone mould (as I used).
Bake at 170°C until lightly browned.
Allow to cool completely before cutting out the biscuit using a cookie cutter.
Clementine mousse
✔1 egg
✔30g sugar
✔70g clementine juice
✔2g gelatine
✔20g butter
✔80g single cream
Place the gelatine sheet in a large bowl of cold water.
In a saucepan, heat the clementine juice with the caster sugar and egg until the cream thickens. Remove from the heat, add the gelatine (which has been softened in a bowl of cold water and squeezed dry) and the butter cut into pieces. Set aside in a bowl.
Whip the well-chilled liquid cream with an electric mixer.
Gently fold the clementine cream into the previous mixture. Proceed with assembly.
Assembly
Pour the clementine mousse into your silicone mould until it is half full.
Add the clementine insert.
Top up with the remaining clementine mousse.
Finish with the madeleine biscuit.
The next day, remove the clementine desserts from their moulds.
Chocolate icing
✔300g white chocolate
✔150g cocoa butter
✔Orange food colouring
In a fairly narrow container that can hold your dessert (I used a glass), heat the white chocolate and cocoa butter in the microwave. Add the orange food colouring.
Use a wooden skewer to dip your clementines.
I then hammered my clementine with my wooden skewer to give its skin the appearance of a clementine.
Sweet cocoa dough
✔ 80g flour
✔10g powdered praline
✔25g caster sugar
✔10g cocoa
✔35g butter
Mix all the ingredients together in a bowl, spread on a baking tray and bake for a few minutes at 175°C. Leave to cool. The dough will harden as it cools. Set aside until you are ready to assemble your dessert.
Dressage
Place your clementine dessert in the centre of your plate. Then arrange the sweet cocoa pastry around it. I decorated it with Corsican clementine leaves. Place in the fridge to defrost.
